In a skilled place one tablespoon of butter and set to medium-high heat. Once the butter has melted, place the prosciutto in the skilled. Be sure to turn it regularly as it can burn quickly. Once browned and crispy. remove from the skillet and set aside.

In the same skillet, place your diced onions and garlic. Add the second tablespoon of butter to the onions and allow them to cook until translucent, stirring constantly so your garlic doesn't burn.

Once the onions have cooked through, place them in a medium sized soup pot. Add the chicken broth, pumpkin puree, thyme, rosemary, sage, salt, back and red pepper. Cook over medium heat until your soup begins to boil and then drop the heat down to low.

Once your soup has been cooking on low heat for about 10 minutes, stir in your cream. If you feel the soup is too thick or you prefer a runnier soup, feel free to add additional chicken broth. Keep the soup at low heat until ready to serve.

Once ready to serve, ladle as much or as little soup you like into your bowl. Drizzle with additional heavy cream and then top it with tons of crispy prosciutto. the prosciutto gives it a nice variance in texture and gives the soup a little salty kick. Garnish with a sprig of thyme.